Would you like to save this?
We'll email this post to you, so you can come back to it later!
Curry Chicken Recipe
This Curry Chicken Recipe is a fragrant, spicy dish that’s healthy, festive, and ready in under an hour.
Let me share what makes this homemade curry so special: tender chicken thighs simmered in creamy coconut milk, kissed by warm spices from Indian cuisine and perfect for a cozy weeknight dinner or a weekend gathering with friends. Honestly, I discovered this version during a rainy autumn trip—my taste buds fell head over heels for its depth and comfort factor. You’ll find it’s light on prep but big on flavor, a true comfort food star that’s gluten-free, dairy-free (thanks to coconut milk), and endlessly adaptable.
Why You’ll Love This Recipe
• Ready in under an hour—perfect when you’re juggling work and life
• No fancy equipment—just a sturdy skillet or heavy-bottomed pan
• Uses chicken thighs for juicy, flavorful bites every time
• Creamy coconut milk makes it rich without dairy
• A balanced mix of spices for warmth, not just heat
• Easily doubles for meal prep or dinner parties
• Leftovers taste even better the next day
• A delicious meal that feels both exotic and comforting
Ingredients
• 2 pounds bone-in, skin-off chicken thighs (about 8 thighs)
(Substitution: boneless thighs, but reduce cooking time by 5–7 minutes)
• 1 large onion, finely chopped (yellow or sweet onion)
(Tip: chop evenly for uniform cooking)
• 3 cloves garlic, minced (or 1½ teaspoons jarred garlic for convenience)
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
• 2 tablespoons mild curry powder (use Madras curry powder for extra kick)
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• ¼ teaspoon cayenne pepper (adjust for spiciness)
• 1 (14-ounce) can full-fat coconut milk (brand suggestion: Thai Kitchen)
• 1 cup low-sodium chicken broth or water
• 2 tablespoons tomato paste
• 2 tablespoons neutral oil (canola or avocado)
• Salt and black pepper, to taste
• Fresh cilantro leaves, chopped (for garnish)
• Lime wedges, for serving
Directions
1. Season the chicken thighs generously with salt and pepper. Heat oil over medium heat in a large skillet until shimmering. Add thighs skin-side down and brown for 4–5 minutes; flip and brown the other side. Transfer to a plate.
2. In the same skillet, lower heat slightly. Add onion and a pinch of salt. Sauté until translucent, about 5 minutes, stirring now and then to prevent sticking.
3. Stir in garlic and ginger. Cook for about 1 minute—smells amazing when garlic hits hot oil.
4. Sprinkle in curry powder, cumin, turmeric, and cayenne. Toast the spices for 30 seconds, stirring constantly—this unlocks deep flavor (just a tiny puff of smoke is fine).
5. Stir in tomato paste until well blended. Then pour in coconut milk and chicken broth, scraping up any browned bits from the pan bottom.
6. Return chicken thighs, nestling them into the sauce. Bring to a gentle simmer, cover, and cook for 25–30 minutes. The sauce will thicken and coat the chicken.
7. Taste and adjust salt, pepper, or cayenne. If it’s too thick, add a splash of broth; too thin, simmer uncovered for 3–4 minutes.
8. Garnish with cilantro and serve with lime wedges. A side of basmati rice or warm naan transforms this into a full Indian-style feast.
Servings & Timing
Yield: 4–6 servings
Prep Time: 15 minutes (chopping, measuring)
Cook Time: 35 minutes (browning plus simmer)
Total Time: 50 minutes
Variations
• Swap chicken thighs for boneless skinless breasts—reduce simmer time by 10 minutes.
• Add sweet potatoes or butternut squash for a hearty vegetarian twist (omit chicken).
• Stir in fresh spinach or baby kale in the last 5 minutes for extra greens.
• Use coconut yogurt instead of canned milk for a tangy spin (stir in after cooking).
• Toss in a handful of roasted cashews or almonds for crunch.
• Make it hotter: add sliced green chilies or a dash of your favorite hot sauce.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in a freezer-safe container for up to 3 months—leave a little headspace for expansion.
Reheat: Gently warm on the stovetop over low heat, adding a splash of broth or water if needed; microwaving works, too, but stir halfway through.
Make-Ahead: Complete recipe up to step 6, cool, then refrigerate overnight—simmer just before serving for best flavor.
Notes
• I learned that browning the chicken well gives a richer sauce—don’t rush this step.
• If your curry tastes flat, a squeeze of lime juice brightens it instantly.
• For even cooking, let the chicken rest at room temperature for 15 minutes before browning.
• Leftover sauce can double as a warming soup with extra broth and veggies.
FAQs
Q: Can I use boneless chicken thighs for this Curry Chicken Recipe?
A: Absolutely—just reduce simmer time by about 7–10 minutes so they don’t dry out.
Q: Why is my sauce thin and watery?
A: Let it simmer uncovered for a few extra minutes or stir in ½ teaspoon cornstarch mixed with 1 tablespoon water.
Q: How spicy is this dish?
A: It’s mild to medium; adjust cayenne or use Madras curry powder for more heat.
Q: Can I make this dairy-free?
A: Yes—this recipe is already dairy-free thanks to coconut milk.
Q: What sides go well with chicken curry?
A: Basmati rice, warm naan bread, cucumber raita, or a simple green salad.
Q: Can I prepare ingredients ahead of time?
A: Chop onions, garlic, and ginger up to a day ahead and store in the fridge.
Q: Is this recipe gluten-free?
A: Yes, as long as your curry powder and broth are certified gluten-free.
Q: What if I don’t have coconut milk?
A: Use heavy cream for a richer curry or plain Greek yogurt (add at the end off-heat).
Conclusion
This Curry Chicken Recipe brings together the best of Indian cuisine in a cozy, easy, and wildly delicious meal. With tender chicken thighs bathing in a fragrant coconut-spiced sauce, it’s the ultimate comfort food that’s simple enough for a weeknight yet special enough for gatherings. Give it a try, let me know how it turns out, and don’t forget to explore my other homemade curry and naan recipes for a full spread!
Curry Chicken Recipe
Ingredients
- 2 pounds bone-in, skin-off chicken thighs about 8 thighs
- 1 large onion yellow or sweet onion, finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons mild curry powder use Madras curry powder for extra kick
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper adjust for spiciness
- 1 can full-fat coconut milk brand suggestion: Thai Kitchen
- 1 cup low-sodium chicken broth or water
- 2 tablespoons tomato paste
- 2 tablespoons neutral oil canola or avocado
- Salt and black pepper to taste
- Fresh cilantro leaves chopped (for garnish)
- Lime wedges for serving
Instructions
- Season chicken thighs with salt and pepper. Brown in a skillet, then transfer to a plate.
- Sauté onion in the same skillet, then add garlic and ginger.
- Stir in curry powder, cumin, turmeric, cayenne, and tomato paste.
- Pour in coconut milk and chicken broth, then return chicken to the skillet.
- Simmer until chicken is cooked through. Adjust seasoning and garnish with cilantro. Serve with lime wedges.
